How To...

Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques

Just Tell Me What to Eat!

The Delicious 6-Week Weight Loss Plan for the Real World

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

Cooking Techniques

Storing Fish and Shellfish

After I buy any fish I generally rinse it well in cold water and place it
in an air tight container. I then place the container in the bottom of the refrigerator
on top of an ice pack (the type that you would use in a cooler). The ice pack
will stay frozen for about 36 hours in the fridge and keep the fish cold without
freezing it.

I often buy frozen shrimp but if I am going to use it quickly I will buy thawed
shrimp at the market. I then shell it and store it in a tightly sealed container
on ice packs. I don’t, however, devein shrimp until I am ready to cook
it.